Our Cookbook Blog

Our Cookbook ~ What We Cook, is a compilation of every recipe we (Janice and Carissa) cook - recipes from our cookbook collections, our recipe boxes, and our heads! We set up this blog for friends and family who have our cookbook to let them see pictures we post of the recipes in the book, and also for us to note any corrections, revisions, or additions to What We Cook. We encourage people who are cooking our recipes to let us know how the recipes turn out and any suggestions they might want to make.

In addition, we will be sharing some of our new recipes (along with pictures) that are not in our cookbook. We hope you will help us out and test recipes and give us your comments.

Thursday, March 18, 2010

Asparagus, Potato, and Leek Soup ~ Page 32

I wanted to make this soup even though I was missing 2 main ingredients--the asparagus and the leeks! But I made it work anyway. There is a variation noted at the bottom of the recipe for using broccoli instead of asparagus. And I know that leeks are similar enough to onions that I could substitute. I did try something different though, instead of steaming the broccoli garnish, I decided to try roasting the little sliced broccoli tops...and then I threw in some sliced baby bella mushrooms too, just because I had them. 
I roasted the veggies (drizzled with a bit of olive oil)  for about 10 minutes at 350 degrees while preparing the soup.
When the soup vegetables were soft, I used my immersion blender to puree them. It made a lovely creamy broth in about one minute! An immersion blender is really a wonderful gadget.  But if you don't have one, you can do this step in the blender.
I like that this soup is rich and creamy, yet with only 1/4 cup half and half and some butter, the fat content is within reason.  My roasted broccoli and mushrooms on top were perfect. This is extremely delicious!

1 comment:

Anonymous said...

OH my gosh... I LOVE roasted broccoli. I also like to slice brussel sprouts in half, drizzle them w/ olive oil and sprinkle some salt on them and roast them. YUMM